Roasted Vegetable Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and cubed
02 -
1 medium zucchini, sliced into half moons
03 -
1 bell pepper (red, yellow, or orange), chopped
04 -
1 cup cherry tomatoes, halved
05 -
1 small red onion, sliced
06 -
1 cup broccoli florets
07 -
2 tablespoons olive oil
08 -
Salt and pepper, to taste
09 -
1 teaspoon smoked paprika (optional)
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried thyme (or any herb of your choice)
→ Grain Base
12 -
1 cup cooked quinoa (or brown rice, couscous, farro, or your preferred grain)
→ Protein
13 -
1 cup cooked chickpeas (or grilled chicken, tofu, or falafel)
→ Dressing
14 -
¼ cup tahini
15 -
2 tablespoons lemon juice
16 -
1 tablespoon olive oil
17 -
1 teaspoon maple syrup or honey (optional)
18 -
Salt and pepper to taste
19 -
Water (to thin out the dressing as needed)
→ Garnishes (optional)
20 -
Fresh parsley, chopped
21 -
Avocado, sliced
22 -
Crumbled feta cheese or vegan cheese (optional)
23 -
Seeds or nuts (like pumpkin seeds or almonds)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Chop all vegetables and place on a lined baking sheet. Drizzle with olive oil and season with salt, pepper, paprika, garlic powder, and thyme. Toss to coat.
02 -
Bake for 35-40 minutes until tender and slightly caramelized, stirring halfway through.
03 -
While vegetables roast, prepare quinoa or your chosen grain according to package directions.
04 -
If using chickpeas, drain, rinse and optionally season and roast for 10-15 minutes. Or prepare your preferred protein (chicken, tofu, etc).
05 -
In a small bowl, combine tahini, lemon juice, olive oil, sweetener if using, salt, and pepper. Whisk until smooth, adding water to reach desired consistency.
06 -
Place a scoop of quinoa in each bowl. Top with roasted vegetables, protein, and optional toppings like avocado or cheese.
07 -
Drizzle with tahini dressing and garnish with fresh parsley and seeds or nuts if desired.
# Notes:
01 -
These bowls are highly customizable - use any vegetables you have on hand.
02 -
For meal prep, store components separately and assemble just before eating.
03 -
The bowls can be enjoyed warm or cold.
04 -
For a gluten-free option, ensure you're using certified gluten-free grains.